Where to buy meat If you are a meat lover, where would you prefer to buy meat? From an skilled artisan with generations of meat knowledge behind them, or from a supermarket pre-pack shelf , where it is just another commodity? As a customer, you have choices, and the choices you make today affect where […]| Butcher Magazine
The history of Chicken Cordon Bleu is a fascinating blend of culinary evolution and cultural exchange, reflecting the ingenuity of chefs across Europe. Here’s a look into how this beloved dish came to be: Origins in Switzerland The term “cordon bleu” translates from French to “blue ribbon,” which historically was a symbol of excellence. The […]| Butcher Magazine
Let’s talk about Dexter & Sandy. No, not the sequel to Grease, or another American sitcom, but two free-range breeds that have piqued my interest. I recently visited two free-range farms to get an insight into non-industrial meat sources and learn about high-quality meat. I was not disappointed. Dermot Allen…| Butcher Magazine